A customizable staple in Korea, kimbap is making waves in U.S. grocery chains and across media platforms. Here’s how to make ...

A group of diatom species belonging to the Nitzschia genus, gave up on photosynthesis and now get their carbon straight from their environment, thanks to a bacterial gene picked up by an ancestor, ...

Cyanotype imperfections, highlights the ongoing ocean pollution crisis by echoing an influential 19th-century book ...

For beach lovers, Skye offers some of Scotland’s most picturesque coastlines, including the famous Claigan Coral Beach. Known ...

Takeda opens his first restaurant this week with MaruJun, a neighborhood sushi spot in San Rafael’s West End. The debut ...

Trader Joe's is renowned for its unique, delicious store brand foods. Here are 13 of its seasonings that deserve a spot in ...

From a sky-high tasting menu with seaweed beurre blanc to a walk-in Soho pasta bar slinging amaretto-laced ravioli, Hannah ...

Henna Bakshi is the Regional Editor, South at Eater and an award-winning food and wine journalist with a WSET (Wine and ...

Once just a sushi staple, seaweed is now popping up in everything from buttery steaks to creamy feta dips – and Brits can’t ...

Grenada is turning its long-standing sargassum seaweed problem into a new opportunity by using it for clean energy, ...

The Argentine black and white tegu, an invasive species native to South America, has been spotted in Key Largo and other ...

When top ocean predators vanish, the ecosystems they leave behind don't just adapt—they transform in surprising and troubling ...